Smothered RevFish

for the fish

• 2 redfish fillets
• 1/2 cup flour
• 1/2 tablespoon salt
• 1/4 teaspoon white pepper
• 2 eggs, beaten
• 2 tablespoons unsalted butter, cut into 1/4 tablespoon pieces

for the sauce

• 1/4 cup dry white wine
• 1 cup canned artichoke hearts
• 1 cup mushrooms, sliced
• 1 tablespoon green onion
• 1/4 teaspoon garlic, minced
• 1/2 teaspoon shallot, minced
• 1.5 tablespoons capers, rinsed
• 1/4 cup lemon juice
• 4 tablespoons unsalted butter, cut into 1/4 tablespoon pieces

1. Whisk together the flour, salt, and white pepper in a bowl. Put the fish in flour, then the eggs, then back into flour and shake off any extra.
2. Melt the 2 tablespoons of butter over medium-high heat in a large skillet. Sauté the fish for 3 minutes a side. Remove and put them on a clean plate. (Don't fuck with the fist when it's cooking. Let it alone. Please and thank you.)
3. Add the wine to the now empty pan and whisk in any fond from cooking the fish. Reduce the wine by more than half. Lower the heat to medium and add the artichokes, mushrooms, green onion, garlic, shallot, caper and lemon juice. Cook for about 6 or 7 minutes - until the mushroom are softened.
4. Reduce heat to low and add the 4 tablespoons of butter, a half a tablespoon at a time. Gently stir in each piece until it combines for a nice sauce.

Serve with rice and a salad.